BAKED HASSELBACK ZUCCHINI WITH GARLIC

Baked Hasselback Zucchini was my tweak this Memorial Day weekend on the traditional Swedish hasselback potatoes. The food photos spread out over the internet for the weekend were mostly of barbecues, salads and potatoes. Not being a great fan of mashed potatoes, I decided to feed my desire for potatoes and fancy food with baked hasselback zucchini. The garlic topping with the fresh herbs…. Ooo La la!

Confession time again! While this foodilicious picture and description of my inspiration for the weekend makes it look like I had a super-productive weekend, it was quite the opposite. Not that I am claiming any weekend to be any different for that matter but some of them (40%?? No? ok 30% ? Alright 15% of my weekends are productive!). They say laughter is contagious, I say laziness is! I see my husband fast asleep at noon, I go right back to bed! I see him watch a movie and relax, I settle down right next to him. So, apart from looking at pictures and making these amazing baked hasselback zucchini, the rest of the weekend was take-out food, leftovers, some meagerly cooking, going to the movies and loads of staycationing! For those of you who were never introduced to this term before, Urban dictionary defines it as “A vacation that is spent at one’s home enjoying all that home and one’s home environs have to offer.” A cool way to describe days when you were too lazy to move your ass off the couch and eyes off Netflix! 😛

How cool was your weekend? Let me know with your comments 🙂 Back to the recipe, it is a very simple recipe with many options for customizing it. Just cut up the zucchini (vs the traditional starchy potato) like shown in the picture and the rest is a breeze. If you end up breaking the zucchini (like I did and put those in the background :P), don’t let that stop you. Just serve them up as “bite-sized baked hasselback zucchini”!

PS: You could also try throwing them on the grill (gently though). I have baked them. Please drop a comment if you do grill them. Would love to know how they turned out.

Hi Prash, just came across your website from Epicurean delights FB page…Apart from the super awesome recipes, I just love your style of narration …very homely n very friendly …and esp with this post, while I’m here wondering how these people are always cooking up such cool stuff, you made me feel comfortable with the netflix/couch/hubby effect/takeaways admit!! It sure doesn’t take away any of your greatness but just makes me feel less guilty and inspired 🙂 …I’m sure I’ll be one of your frequent visitors from now on 🙂

Hi Valli,
Thanks a ton Valli 🙂 It made me very happy that you like my writing too. The admiration is mutual. You write well too! I was just reading your blog. It gave me the feeling of reading someone’s diary (we all love snooping don’t we? 😛 ) and that thing about the govt. sending you a list of taboo words cracked me up! 😀

I’m looking at the dates and I feel like I’m late to the party!
What a grand idea for the abundance of summer zucchini! can’t wait to try this recipe. Could you tell me if you wrap the zucchini in foil in the oven, or just open on parchment? I’m heading over to explore your website now. =)